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Miscellaneous Baking

View Our Alphabetical Recipe Index for Miscellaneous Baking
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From A Passion for Baking, Cheesecake, my take on cheesecake (for one) makes a small but one-of-a-kind sensation. These frozen mini bites of New Yorkstyle cheesecake enrobed in a thick truffle-like coating are alone worth the price of the book. Bet you can't eat just one!

This special recipe makes a unique, extra creamy cheesecake with a unique chewy, buttery-sweet graham crust. Then it all gets the cold shoulder in the freezer.  This totally awesome recipe is now in The New Best of, Marcy Goldman, 2009, Whitecap Books.

These amazing rolls strike all the right notes. Made of a quick and light yeasted dough, each little roll hides a center of a chunk of cheese. The whole thing is dunked in a garlic-butter bath before being put in a small pan to rise. Once baked, the rolls are crusty outside, and rife with herbs and garlic, and inside, the little chunk of cheese melts and oozes. A side of warm marinara for dipping is the final touch.


These are too good – embarrassingly good and ridiculously easy. It’s hamantashen, it’s pastry, it’s Danish, it’s novel and yet homey and a new tradition you have to adopt. Imagine tender pastry bottoms, a baked cheesecake filling and cherry cheesecake topping in one little package. It's refreshing and different but still manages to say Happy Purim!


This is not Cheskie’s recipe. This is mine. It is inspired by Cheskie’s Bakery in Montreal, who makes this incredible specialty to rave reviews like this one, by Jane and Michael Stern of Road Food. The bubka comes in chocolate (and I assume cinnamon but there was none the day I went down) and is a heavyweight loaf (sold by the pound) of micro thin layers of bubka dough, yielding a dense, chewy, old-fashioned bubka. This is not a puffy, bready bubka, this is more pastry-like. Check out:
I use milk and butter in my bubka replication but I believe Cheskies makes a pareve (no dairy) version. If you prefer yours to be non-dairy, use oil or shortening and all water (no milk).
You can also make the bubka in my cookbook A Treasury of Jewish Holiday Baking which is as good as Cheskies but different. You can never have too many great LBD (Little Black Dresses) or GBR (Great Bubka Recipes).

This is made in a huge loaf pan and then cut in two and sold in halves. If you count the layers of a Cheskie’s bubka, there are some 24 thin layers, all coiled up! If you want a Chocolate Bubka, omit the cinnamon and replace it with double the cocoa.

Like the crunch of biscotti but want a savory (salty) munch instead? These are sort of like wine-and-cheese sticks, vino et fromaggio: tender/crisp bites that are nicely eaten, out of hand, with a glass of wine or punch, while you are waiting for dinner to be ready or want a bite with a friend. This is a good gift (with a bottle of Chianti, special olive oil and a hunk of imported Parmesan) or a great cocktail hour nibble. These are humble looking but tasty enough for some gourmet food company to come calling for the recipe.

Paneforte or ‘strong bread’ is a delicious, candied confection, more than a cake. It dates back to the Crusades and is a predecessor of modern day fruitcake.It is often available in Italian food stores at Christmas but you can make one anytime. This version has a lovely hint of chocolate and a bite of extra spice – it is dense and chewy, and nicely studded with chunky whole almonds in each bite.

Hamantashen are the classic Purim treat, little triangular pastries with usually, a fruit filling, such as prune or apricot. I have made countless variations on the fillings, from cheese, to sour cherry, peanut butter, and strawberry mango, to name a few. But these chocolate bar filled pastries are the best marriage of a simple cookie dough that encases a nice chunk of milk chocolate bar.

Chocolate cinnamon ‘schmear’, chocolate chips in the filling, and slicked up with a chocolate fondant glaze. Yum. Maple your preference? See the variation.

This is superb for a party or brunch. It is different and satisfying – not quite chocolate soufflé cake and not a cheesecake but somewhere in-between. It is as good served chilled in wedges with warm white chocolate sauce as it is slightly warm out of the oven, with caramel sauce or whipped cream or even a scoop of softened vanilla ice-cream. Use leftover chocolate cake such as Classic Dark Chocolate Layer Cake and leftover Notting Hill Brownies (without any nuts in it) or your own. If you are really time-pressed, use leftover store-bought or a mix. I give you permission for the final results of this cake are more than the sum of the parts (although homemade everything makes it cake Utopia). And if you don’t have enough cake  - use more brownies; or vice versa or make up the difference with the bread chunks. It is a flexible recipe. Chocolate extract is optional but a nice touch. Nielsen Massey makes it and can advise you where to find it online or in stores.


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